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1 3⁄4cupsvegetable broth, low sodium
4cupssourdough bread, cubed
2cupsGranny Smith apples, diced
2cupsred kuri squash, diced or pumpkin, diced
12ozchorizo sausage, sliced or hot Italian sausage
1cupswhite onion, diced
1cupspumpkin seeds, raw
1⁄4cupscranberries, sweetened, dried
2tbspextra virgin olive oil, 1 Tbsp. reserved
1tbsporegano, fresh, chopped
2tspthyme, fresh, chopped
2tspsage, fresh, chopped
Sea salt to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 26g||33%|
|Saturated Fat: 7g|
|Trans Fat: 0g|
|Total Carbohydrate: 54g||20%|
|Dietary Fiber: 3g||11%|
- In a medium saucepan, bring broth and rice to a boil. Cover with a tight-fitting lid. Reduce heat to maintain a simmer and cook for 45 minutes. Remove from heat, keeping the lid on, and steam for 10 minutes. Set aside.
- Set oven to 400°F. Add bread to one baking sheet and squash to another baking sheet. Drizzle with reserved olive oil, add sea salt to taste, and bake for 30 minutes. Remove from oven and add to a large bowl.
- In a medium sauté pan, add olive oil and chorizo. Sauté for 5 minutes. Add onions and garlic. Sauté for another 5 minutes. Add to bread mixture.
- Add cooked rice, apples, pumpkin seeds, cranberries, olive oil, oregano, thyme, sage, black pepper, and sea salt to the bread mixture. Fold to incorporate thoroughly. Add to a greased 9” x 13” baking dish and bake at 400°F for 25-30 minutes covered, and broil uncovered for an additional 5 minutes. Enjoy